For most of my youth (and well into adulthood), I believed that the best part of eating artichokes was the melted butter that accompanied them. This was the sole reason I'd endure the tedious process of scraping away at each leaf. That, along with the knowledge I'd be treated to a tender heart I could dunk in the remaining butter, kept me going. Since one can't indulge in such decadence all the time, I have grown to appreciate a new condiment: a combination of Greek yogurt, Dijon mustard, and fresh dill. Sound boring compared to melted butter? Well, it's definitely not as rich, but it is creamy and the mustard gives it a little kick, which definitely adds to the experience.

Until now, I'd been steaming my artichokes. This, I've learned, is not the most exciting way to prepare them. After recently trying my hand at roasting them with olive oil, lemon, and some garlic cloves, I'm now a convert to this method. In fact, a dipping sauce becomes less essential since the flesh has already been infused with these flavors and is seasoned with salt. I'm not saying you shouldn't include the yogurt-mustard sauce or lemon butter, but if you don't feel like mixing it up, there's enough going on with these roasted 'chokes that you probably won't miss it.

Garlic and Lemon Roasted Artichokes

1. Line a baking pan with aluminum foil. Position an oven rack in the center and preheat the oven to 375 degrees.

2. Cut the stem and 1 inch off the top of the artichokes. Trim the outer leaves using scissors. Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke.

3. In the area where the hairs were, place a garlic clove in each section. Drizzle with olive oil, squeeze the juice of one lemon over the artichokes, and sprinkle generously with salt. Flip the halves over so the cut side is flat on the pan.

4. Roast in oven for 35 minutes.

5. While they're cooking, make the dipping sauce by whisking together the Greek yogurt, mustard, and fresh dill.

6. When the artichokes are done, transfer them to plates, along with a dollop of the Greek yogurt and mustard sauce.